Macho Mushroom Soup - Acquacotta

The original asks for porcini but who the hell can afford a lb of fresh porcini mushrooms! Gosh, I sure would like to be one of them, though. Anyway, I suppose this is a completely inauthentic version since I just use any old mushroom - usually button or Parisian mushrooms, plain old white, but you know what? It's still quick, easy, and friggin' delicious.

¼ cup olive oil

1 white onion, coarsely chopped

1 lb. fresh mushroom, cleaned and coarsely chopped

1 bunch spinach (approx 12oz), washed, stemmed and chopped

1 fresh chilli pepper, minced

2½ cups water

Salt and freshly ground black pepper
Freshly grated Parmigiano cheese, for sprinkling

1. Heat up the olive oil in a deep saucepan. Add the onion and cook until soft. Then add the chopped mushrooms and chopped spinach and mix together. Add the chile pepper, salt, and pepper.
2. Add the water, enough to cover the vegetables. Simmer for approximately 15 minutes.
3. Sprinkle with Parmigiano cheese just before serving.